Green Bean Salad
Ingredients:
1 lb (450g) fresh green beans, trimmed
1/2 small red onion, thinly sliced
1/2 cup cherry tomatoes, halved (optional)
1/4 cup toasted almonds, slivered or chopped (or walnuts/pecans)
1/4 cup crumbled feta or goat cheese (optional)
Fresh herbs (parsley, dill, or basil), chopped
For the Dressing:
3 tbsp olive oil
1 tbsp red wine vinegar (or lemon juice)
1 tsp Dijon mustard
1 garlic clove, minced
Salt and pepper to taste
Instructions:
Blanch the green beans:
Bring a large pot of salted water to a boil. Add green beans and cook for 2–3 minutes until bright green and crisp-tender.
Immediately transfer to a bowl of ice water to stop the cooking. Drain and pat dry.
Make the dressing:
In a small bowl, whisk together olive oil, vinegar, Dijon mustard, garlic, salt, and pepper.
Assemble the salad:
In a large bowl, combine green beans, red onion, cherry tomatoes (if using), and herbs.
Drizzle with dressing and toss gently.
Finish:
Top with nuts and cheese if using. Serve chilled or at room temperature.